SPAGHETTI AND MEATBALL NESTS
Preparation time 20 mins
Cooking time 40 mins
Makes 8
300g spaghetti
1 Tbsp olive oil
1 brown onion, finely chopped
3 cloves garlic, crushed
400g tomato puree
2 Tbsp tomato paste
1 Tbsp red wine vinegar
Sea-salt flakes and freshly ground black pepper, to season
500g pork mince
½ cup dried breadcrumbs
3 free-range eggs
⅓ cup chopped basil, plus extra leaves, to serve
1 cup finely grated parmesan, plus extra, to sprinkle
Mixed salad leaves, to serve
STEP 1 Preheat oven to 180°C fan-forced (200°C conventional). Grease an 8 hole, 1-cup-capacity Texas muffin pan. In a saucepan of boiling salted water, cook spaghetti following packet instructions. Drain.
STEP 2 Meanwhile, in a large frying pan, heat the oil on medium. Cook onion and garlic for 4-5 minutes. Transfer half to a large bowl to cool.
STEP 3 Stir puree, half of the tomato paste and vinegar into onion mixture in frying pan. Bring to the boil. Simmer for 2 minutes. Season.
STEP 4 Add mince, breadcrumbs, 1 egg, basil and remaining paste to cooled onion mixture. Season. Mix well. Shape into 24 balls.
